We’re trying some new recipes this year as well as the old favourites…recipes and pictures below from our last few One foraging day courses.
Elderflower and Apple pudding – serves 4
- 4 Bramley apples
- 2 Elderflower heads
- 2 tbsp sugar
- 2 tsp lemon juice
- 50g plain flour
- 50g butter
- 40g caster sugar
- 20g porridge oats
- Creme fraiche
Peel, core and cut the apples in to medium sized chunks. As soon as they are cut put them in a large pan with a tablespoonful of water and the lemon juice, stir so that the apple comes in contact with the lemon juice and does not go brown. Add 2 tablespoons of sugar and stir well. If you have a straining bag or some muslin put the Elderflowers in it and hang this over the side of the pan – you want the bag to be in the watery juice underneath the apples. If you don’t have a muslin bag put the Elderflowers in the pan and remove them at the end of cooking. Cook gently for 20 minutes stirring occasionally and squashing the bag against the side of the pan to let the flavour come out in to the juice (try not to mash the apples). Taste for sweetness and add more sugar if necessary. When ready set aside.
To make the crumble topping pre heat the oven to 190 degrees C, put the flour in to a bowl and rub in the butter until the mixture looks like breadcrumbs. Add the sugar and oats and mix well. Grease a baking tin and spread the crumble out on it. Bake for 10 mins then remove from the oven and stir the crumbs around, return to the oven and bake for another 5 minutes, then stir again. Do this once more and after 20-25 mins the crumble will be pale golden and ready. Leave to cool completely then store in an airtight container.
Serve the apples warm or cold with crumble and Creme fraiche.
Other Elderflower recipes include Elderflower wine, Elderflower cordial, Elderflower and rose champagne and Elderflower fritters. Click here to explore our Elderflower recipes.